Pass all the above ingredients through a mincer to achieve an even fine consistency. Cook a little of the mix so you can check the seasoning. Use the gyoza skins to make the desired shape. Store on a floured tray in the fridge until needed.

740g cleaned chicken thigh

40g bamboo shoot

50g water chestnut

30g spring onion

40g chicken powder

30g castor sugar

10g salt

150g blanched bok choi (green part only)

50g lard melted

30g coriander

White pepper to season

Gyoza skins

To serve pan fry four of the gyoza in a little oil until the bottom is golden and crispy. At this stage add a little water and quickly place a lid on top of the pan so the gyoza begin to steam. Continue to steam for about a minute or until the pastry is cooked. Arrange on a plate as shown and drizzle with Chinese black vinegar and chive oil. Garnish with a couple of long chives.